Ricotta Cheese Recipe
This Easy Homemade Ricotta Cheese recipe shows you how to make fresh, creamy ricotta right in your own kitchen. With just a few simple ingredients—milk, cream, an acid like lemon juice or vinegar, and a pinch of salt—you can create rich, soft cheese perfect for spreading on toast, folding into pasta, or adding to desserts. I love how simple and satisfying it is to make cheese from scratch, and it always adds a cozy, wholesome touch to any meal.
Equipment
- 1 cooking pot.
- 1 strainer.
- 1 kitchen thermometer.
Ingredients
- ½ gallon whole milk.
- ⅓ cup lemon juice or white vinegar.
- 1 tsp salt.
Instructions
Preparing the Milk and Acid for Ricotta Cheese
- Pour the whole milk into a large pot and heat it over medium-low heat until it reaches around 180 to 200°F. Be sure to stir occasionally to prevent the milk from scorching.
- Once it's reached the desired temperature, remove it from the heat and add your acid of choice (lemon juice or white vinegar) while gently stirring. This will cause the milk to curdle and separate into curds and whey.
Heating and Curdling the Milk
- Give it a gentle stir to check out the curdling process. You should be able to grab a spoonful of curds.
- Next, return the pot to low heat and warm the curds for a few minutes. This will help them firm up and become more solid.
- Stir gently to ensure even heating, but don't overcook or you might end up with rubbery curds.
- Put a lid over the pot and let it sit for 10 minutes undisturbed.
Draining and Straining the Curds to Create Ricotta Cheese
- Line a fine-mesh strainer or cheesecloth with a clean cloth and place it over a bowl.
- Pour the curds into the strainer, allowing the whey to drain away.
- Let the curds sit and drain for about 30 minutes to an hour or until they reach your desired consistency. The longer you let them drain, the firmer your ricotta cheese will be.
- Use right away in your recipe or scoop the ricotta chunks into a Mason jar and seal it with a lid and place it in the fridge for up to one week.